Additional Ingredients

Steps

1.

In a small bowl, mix together 1 cup (236 ml) warm water, yeast and 2 tablespoons (30 ml) of the baking mix. Let sit until foamy, about 5 minutes.

2.

In the bowl of an electric mixer, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture and mix with your hands until a shaggy dough forms.

3.

Using the dough hook attachment mix on medium for 8 minutes. Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.

4.

Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.

5.

Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.

6.

Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.

8.

Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.

9.

Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel. Bake 12 minutes (turning halfway through) pretzels should be a deep brown.